Tempeh, originating from Jawa Island, Indonesia, has been popular all over the world in recent years
There is a saying that the Chinese brought the fermented soybeans with them when they went to Southeast Asia
It is also said that when Chinese immigrants made tofu in Jawa, they accidentally turned into tempeh due to the growth of white fungus on the bean dregs.
To make tempeh, you need to soak the soybeans overnight
You can also use chickpeas, black beans and other beans
Someone also invented tempeh that is a mixture of beans and grains
Boil after soaking
Many people will take the skin off
As long as the grinding process is done later, the skin will not affect the fermentation
After the water is boiled, skim off the foam and cook for one hour on low heat
Pour out the bean water after cooking
Try to dry as much as possible, too wet will also affect the fermentation
Cool down to 35-36℃. Crush a smal portion of the beans with a spoon or fork
Part of the grinding is to fill the gaps between the whole beans
If it’s a tempeh mixed with beans and grains, then the grains can fill these gaps.
Add two spoons of white vinegar or apple cider vinegar
Tempeh bacteria like acidic environment
Then add tempeh culture (approximately 3 grams of tempeh culture per pound of beans)
The culture is Rhizopus Oligosporus
Traditional tempeh is wrapped with banana leaves
Because fermentation requires a little bit of oxygen but not too much
People like us who live in cold regions won’t find banana leaves
We can use a glass or ceramic container or baking paper
I used a glass container, wrapped in tin foil with poked holes
Let it ferment at room temperature in summer.
In winter, put it in a fermentation box at a temperature of 29-35℃ and ferment for 12 hours
After 12 hours, the beans will heat up by themselves, at this time you can remove the insulation equipment
This is what it looks like after 24 hours, the hyphae are not fully covered
This is what it looks like after 48 hours, the cotton-like mycelium completely envelops the beans
After fermentation, protein and minerals become more easily absorbed
At the same time, it will increase the vitamin B12 that can only be found in animal product
Black or gray hyphae are normal. If any other colors are present, it means the fermentation has failed
It is said that Indonesians have to ferment to all black before eating
It can be eaten after fermentation, either steamed or fried
If you don’t eat it right away, it can be stored for ten days in refrigerater or two months in freezer.
Simply frying
You can enjoy it with a sauce you like
Let's make tofu first, soak 500g dried beans overnight
Soaked beans, add 2.5L-3L of water to make soy milk
Skim the foam
Turn to medium-low heat and cook for 8-10 minutes
After two days
Salt mixed with chili pepper and other spices
Smooth down the white hyphae on the surface
Roll in the liquor
Dip with marinade
Add chili oil or vegetable oil to seal the bottle
Second fermentation and marinating for about 15 days
Like tempeh, after the fermentation of microorganisms, the nutrients are more easily to digest and to absorb
Congee with fermented tofu
Simple and plain, just like life itself
Make rice koji first
Wash the rice and soak overnight
Miso is usually made in winter, if it’s summer, don’t soak the rice for too long
Drain the water and spread it on the cloth and steam it
Steam on high heat for about 40 minutes
Blend 1 scoop of rice koji
You can also use buy koji culture if you can find
Cool down to 35℃
Sent to the fermentation box
Set temperature 35℃
If it is too dry during fermentation, you need to spray water once a while (be sure to use cooled boiled water)
The temperature rises after 18-24 hours, take it out to cool down
Bacteria are visible
After stirring and cooling, put it back into the fermentation box to continue fermentation
Repeat the process of taking out and putting it back about 3-4 times
The whole process takes about 45 hours
This is how it looks like when done fermenting
Soft and bouncy, with a refreshing fragrance like chestnuts
It also has chestnut-like sweetness taste
Cook a pot of beans like making the tempeh
The ratio of dried beans and rice koji is 1:1
Mash the beans
Put the rice koji in
Put in 35%-50% salt
If it's too dry, add a little bit of bean water
Place a heavy stone on the top
Ferment for one year in a cool and dry place
This is what it looks like after two months of fermentation
This is brown rice miso fermented for half a year
How It looks like after a year and a half fermentation
Making miso soup using selfmade miso is always delicious
Good things are accumulation of time. Like love, Like life experience